Indonesian Rawon Beef Stew: Savory and Aromatic Classic

Rawon Daging Sapi Recipe

Rawon Daging Sapi is a traditional Indonesian beef stew known for its rich, savory flavor and distinctive dark color, imparted by the kluwak (or keluak) seeds. This dish is aromatic, with a blend of spices and herbs that create a deliciously complex flavor profile. Perfect for a hearty meal, Rawon is often enjoyed with steamed rice and various accompaniments.

Ingredients

For the Beef Stew:

• 500 grams (1/2 kg) of fresh beef (with a bit of fat), cut into cubes
• Water (approximately 1 liter, adjust as needed)

Spice Paste:

• 7 shallots (bawang merah)
• 5 cloves of garlic (bawang putih)
• 1 tablespoon coriander seeds (ketumbar)
• 1 teaspoon ground black pepper (lada bubuk)
• 3 candlenuts (kemiri)
• 2-inch piece of ginger (jahe)
• 4 kluwak seeds (or keluak, if available)
• Salt, to taste
• A pinch of granulated sugar (sejumput gula pasir)
• Beef seasoning powder (optional, as per taste)

Additional Spices and Herbs:

• 3 bay leaves (daun salam)
• 1-inch piece of galangal, smashed (lengkuas geprek)
• 3 stalks of lemongrass, smashed (serai geprek)
• 3 kaffir lime leaves (daun jeruk)
• 1 large tomato, cut into chunks (optional)
• Green onions (daun bawang), chopped into large pieces

Garnishes and Accompaniments:

• Bean sprouts (tauge), to taste
• Fried shallots (bawang goreng), to taste
• Terasi chili paste or cooked sambal korek (optional)

Instructions

1. Prepare the Beef:

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   • Clean the beef thoroughly and cut it into bite-sized cubes. Set aside.

2. Cook the Beef:

   • In a large pot, add the beef and pour in enough water to cover it (approximately 1 liter). Bring it to a boil over medium heat. Once boiling, reduce the heat to low and let it simmer until the beef is tender, which should take about 1-1.5 hours. Skim off any impurities that rise to the surface.

3. Make the Spice Paste:

   • While the beef is cooking, prepare the spice paste. Blend the shallots, garlic, coriander seeds, black pepper, candlenuts, ginger, and kluwak seeds into a smooth paste using a food processor or mortar and pestle.

4. Sauté the Spice Paste:

   • Heat a bit of oil in a pan over medium heat. Add the spice paste and sauté until fragrant and the oil starts to separate from the paste. Add the bay leaves, galangal, lemongrass, and kaffir lime leaves. Continue to sauté until the spices are well-cooked and aromatic.

5. Combine and Simmer:

   • Transfer the sautéed spice paste into the pot with the beef. Stir to combine well. Let the stew simmer for an additional 20-30 minutes, allowing the flavors to meld and the beef to become even more tender. Adjust the seasoning with salt, sugar, and beef seasoning powder as desired.

6. Finish the Dish:

   • Add the chopped green onions and tomato (if using) to the pot. Cook for a few more minutes until the green onions are slightly wilted. Turn off the heat and sprinkle with fried shallots.

7. Serve:

   • Serve the Rawon hot with steamed rice. Garnish with bean sprouts and accompany with sambal terasi or cooked sambal korek, if desired.

Notes

• The kluwak seeds give Rawon its characteristic dark color and earthy flavor. If you can’t find kluwak, you may substitute with a small amount of black bean paste or omit it for a lighter version.
• Adjust the level of spiciness by modifying the amount of sambal or chili paste used.

Enjoy the rich and savory flavors of Rawon Daging Sapi, a comforting and satisfying dish that’s perfect for any occasion!